This Instant Pot Chili is hearty and so comforting! A blend of beef, beans, tomatoes and spices, all simmered together in your Instant Pot for the most delicious chili ever. Minimal effort required here which makes this chili even better!
(Originally published January 8, 2020)
Chili is one of my favorite things to eat in the fall and winter. A big bowl of chili with a piece of warm cornbread is one of the most comforting meals ever. This Instant Pot Chili is going to knock your socks off and become an instant favorite (no pun intended!).
You guys, this chili is so good that I made it two days in a row and didn’t have one complaint from Parker. In fact, when I told him I was probably going to make it again the next day, he actually cheered! Coming from the kid who 99% of the time hates that his mom is a food blogger, that cheer was huge!
HOW DO YOU MAKE INSTANT POT CHILI?
To make this Instant Pot Chili, you’ll need to first sauté your onion and garlic in the Instant Pot. Then add the tomato paste and ground beef and cook until browned. Add in the broth, beans, tomatoes and seasonings. Seal the Instant Pot, set it to cook on high pressure for 15 minutes and then be ready for some amazing chili. Easy peasy!
CAN I THICKEN THIS CHILI IN MY INSTANT POT?
This chili is not a super thick chili so if you want it thicker, you could do a couple of things. First, you could add less broth (maybe about 1/2 cup less). Second, you can simmer it on sauté mode for 5-10 minutes after it’s already been cooked under pressure. We loved it being slightly thinner and after stirring in cheese and sour cream it was perfect!
TIPS FOR INSTANT POT CHILI
- I like to use 85% or 90% lean ground beef so there is minimal grease to worry about draining.
- To drain any grease from the ground beef after it’s done cooking, I line a large plate with a paper towel and then dump the cooked ground beef onto the paper towel. The paper towel soaks up the grease and then I hold the plate over the Instant Pot and scoop the meat back in.
- You can use ground turkey in place of the ground beef if you’d like.
- I love kidney beans and black beans in this chili, but feel free use whatever beans you prefer. You could also use two cans of the same kind of bean if you’d like.
- If you want your chili a little spicer, then go ahead and add a little more cayenne pepper or chili powder. I would start off using the amounts listed in the recipe and then you can add more of either or both spice if you’d like.
- If you happen to have any chili leftover, you can store it in an airtight container in the refrigerator for up to 3 days or you can freeze it for up to 2 months.
You’re going to love this! And with your Instant Pot doing most of the work, this will be the easiest and best chili you’ve eaten.
It’s hearty, cozy and the perfect thing to eat a big piece of warm cornbread with.
Oh and over the weekend, my son Taylor taught me something he learned on his mission — put big chunks of cornbread right into your bowl of chili and give it a little stir . . .DELICIOUS!Print
Instant Pot Chili
- Total Time: 5 minute
- Yield: 6 to 8 servings 1x
This Instant Pot Chili is hearty and so comforting! A blend of beef, beans, tomatoes and spices, all simmered together in your Instant Pot for the most delicious chili ever! ♡
- 1 tablespoon extra-virgin olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 lb. ground beef
- 1 3/4 cups beef broth
- 1 (15-oz.) can kidney beans, rinsed and drained
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (14.5-oz.) can chili ready tomatoes (not Ro-tel)
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- Shredded cheddar cheese
- Sour cream
- Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, about 1 minute, then add tomato paste and stir until combined. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary.
- Return insert to Instant Pot and add the beef broth, beans, tomatoes, chili powder, cumin, oregano and cayenne, salt and pepper. Lock lid and set to pressure cook on high for 15 minutes.
- Do a quick release, then remove lid. Serve with desired toppings.
- “Chili ready” tomatoes are different from Ro-tel tomatoes so make sure you use the right kind. I use the walmart brand, but Hunts and Del Monte also have canned chili ready tomatoes. They will either say “chili ready” or “chili style” on the can.
- Prep Time: 10 mins
- Cook Time: 15 mins + plus time to come to pressure
- Category: Soups/Chili
Made this today for dinner! Winner winner per my boys!
Hi Helen! I am so happy to hear you made this chili and that your boys declared it a winner! Thanks for letting me know.